A show-stopper to impress your guests.
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Time 50 Minutos -
Type Indian -
Difficulty Low -
Yeild 2
Note:
We recommend Greek Soy or Coconut yogurt for texture
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1. Preparation
Preheat the oven to 160ºC.
Place the almonds on one baking tray and grains and seeds on the other and place it in the oven for about 5 minutes.
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2. Cooking
Cut the cauliflower into florets. Wash thoroughly and drain excess water.
Increase the oven temperature to 220ºC. Crash the toasted spices in a mortar or grind using a blender, adding the ground turmeric and the cayenne or hot paprika, until you have a more or less homogeneous mixture.
Place the cauliflower in a bowl and mix with the spices, a splash of olive oil and a pinch of salt.
Spread on a baking sheet and roast, stirring occasionally, for about 20-25 minutes. The cauliflower should be al dente, tender on the inside but slightly hard and toasted on the outside.
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3. Yogurt dressing
Season the yogurt with salt and pepper, add the zest and lemon juice and a little olive oil, mix well until it has a creamy texture. To decorate, cover with the previously washed and chopped parsley and almonds.